Fig jam crescents

Time 1 hour 30 minutes
Yields Makes 32 cookies
Fig jam crescents

Fig jam filling


Remove the stems from the figs and cut the figs into half-inch pieces. Place them in a medium saucepan with the sugar, water, lemon zest and lemon juice. Bring to a boil, then reduce the heat to medium and continue to cook, stirring often, until the liquid is reduced to a syrup, about 7 to 10 minutes.


Cool slightly, then place in a food processor and puree.



Place the flour, sugar and salt in a food processor and pulse to combine. Add the butter, cream cheese and sour cream, and process until a crumbly dough forms, about 20 to 30 seconds.


Spoon the dough onto a work surface and form into a round. Cut the dough into four equal pieces. Make a ball out of each piece and flatten slightly. Wrap each piece tightly in plastic wrap and refrigerate until firm, about 20 minutes.


Heat the oven to 375 degrees and spray 3 baking sheets with cooking spray.


Roll out one round on a lightly floured surface to form a 9-inch circle. If cracks form around the edges, gently push the dough back together to form an even edge.


Spread 3 tablespoons fig jam to within one-half inch of the edge. Sprinkle 1 tablespoon of the almonds on top of the jam. Using a pizza cutter or sharp knife, cut the round into 8 triangles.


Form cookies by rolling up each triangle toward the center. Place each set of cookies on the baking sheet, sprinkle with sparkling sugar and freeze for 10 minutes to harden while rolling out the next round.


Repeat the process with each round.


Bake the cookies until golden brown, about 18 to 20 minutes. Cool on the cookie sheet for a few minutes then remove to a rack and cool completely. Cookies are best when eaten the day they are baked. The cookies will soften if stored at room temperature. Refrigerate for several days or freeze in an airtight container.

Sparkling sugar is a decorative sugar; granulated sugar may be substituted.

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